Breakfast
Chocolate Avocado Muffins
Prep
15 minutes
Cook
25 minutes
Yield
24
Chocolate and avocado, what odd combinations right? Wrong! Avocados are way more versatile than you think. There is more then they can do than just be added to guacamole or spread on toast. Avocados are so great to add into baking as they’ll enhance the texture and make it more moist. It can also be a great substitution for butter or oil. I’ve personally still used oil/butter in this chocolate avocado muffins recipe, but you’ll notice there’s a lot less in this chocolate avocado muffin recipe then you may find in other, typical muffin recipes. Thanks to the avocado!
Why you’ll love these chocolate avocado muffins:
- Quick: Prep time for this recipe is only 15-minutes
- Versatile: Great for a quick snack or breakfast and will cure your sweet tooth while still being healthy(ish)
- Make Ahead: Make ahead and freeze them to always have them on hand
How do you make chocolate avocado muffins?
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips
- Transfer equal amounts of the batter (around 2 tbsp. ice cream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Chocolate Avocado Muffins
Ingredients1x2x3x
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 small banana mashed
- 1 avocado mashed
- ⅓ cup butter or coconut oil room temperature, then melted
- 1 cup brown or coconut sugar
- 2 egg replacements or 2 regular eggs
- 1 tsp vanilla
- ⅔ cup of almond milk
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
- Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Notes
Nutrition
Post A CommentCancel reply
Homemade Immunity Shots
Easy Coffee Cake Recipe
Manakeesh (Lebanese Flatbreads)
How To Make Greek Yogurt
Chocolate Avocado Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 small banana mashed
- 1 avocado mashed
- ⅓ cup butter or coconut oil room temperature, then melted
- 1 cup brown or coconut sugar
- 2 egg replacements or 2 regular eggs
- 1 tsp vanilla
- ⅔ cup of almond milk
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
- Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Notes
Nutrition
FoodbyMaria.com
Breakfast
Chocolate Avocado Muffins
Prep
15 minutes
Cook
25 minutes
Yield
24
Chocolate and avocado, what odd combinations right? Wrong! Avocados are way more versatile than you think. There is more then they can do than just be added to guacamole or spread on toast. Avocados are so great to add into baking as they’ll enhance the texture and make it more moist. It can also be a great substitution for butter or oil. I’ve personally still used oil/butter in this chocolate avocado muffins recipe, but you’ll notice there’s a lot less in this chocolate avocado muffin recipe then you may find in other, typical muffin recipes. Thanks to the avocado!
Why you’ll love these chocolate avocado muffins:
- Quick: Prep time for this recipe is only 15-minutes
- Versatile: Great for a quick snack or breakfast and will cure your sweet tooth while still being healthy(ish)
- Make Ahead: Make ahead and freeze them to always have them on hand
How do you make chocolate avocado muffins?
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips
- Transfer equal amounts of the batter (around 2 tbsp. ice cream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Chocolate Avocado Muffins
Ingredients1x2x3x
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 small banana mashed
- 1 avocado mashed
- ⅓ cup butter or coconut oil room temperature, then melted
- 1 cup brown or coconut sugar
- 2 egg replacements or 2 regular eggs
- 1 tsp vanilla
- ⅔ cup of almond milk
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350F and line two muffin tins with muffin liners and set aside.
- Into a large bowl, combine the flour, cocoa, baking soda, baking powder, and salt.
- In a medium-sized bowl add in the mashed banana and mashed avocado and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
- Add the flour mixture to the wet banana mixture and stir with a wooden spoon to well combine. Stir in 1/2 cup of the chocolate chips.
- Transfer equal amounts of the batter (around 2 tbsp. ice scream scoop) to each muffin tin, dust with the remaining chocolate chips, and bake for 20-25 minutes.
- Cool for 5 minutes in the muffin tins and remove and cool completely on the wire rack. Serve with vegan or regular butter!
Notes
Nutrition
Post A CommentCancel reply
Homemade Immunity Shots
Easy Coffee Cake Recipe
Manakeesh (Lebanese Flatbreads)
